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Marsala-marinated steak sandwich with whole field mushrooms and chilli-chive butter

Silvana Franco from Good Food Bites
Juicy steaks in a Marsala marinade and buttery chilli spiked mushrooms make great grilling in this brilliant barbecue recipe from Silvano Franco

Marsala-marinated steak sandwich with whole field mushrooms and chilli-chive butter

Method

1. Place the steaks in a strong food bag. Add the garlic, rosemary and Marsala, seal the bag and chill for at least a couple of hours or overnight.

2. Meanwhile, place the butter in a bowl and mix in the chilli flakes, chives and plenty of pepper. Spoon onto a square of waxed paper, fold over to form a parcel and chill until firm.

3. When you are ready to cook, preheat the barbecue. Take the steaks out of the bag and discard the marinade. Cook the steaks and the mushrooms (gill side-down) for 2-3 minutes.

4. Meanwhile, unwrap the butter and cut in half. Turn over the steaks and mushrooms and place a piece of the butter in each mushroom.

5. Cut the bread open and then barbecue or toast the cut-side until golden. Once the steaks are cooked, place them on the toast then top with the buttered mushrooms. Serve immediately.

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Serves: 2

Prep: 25 min
Cook: 10 min

Ingredients
2 sirloin steaks
2 garlic clove, crushed
2 sprigs of Rosemary
150ml Marsala
75g Butter, at room temperature
1 tsp crushed chilli flakes
2 tbsp fresh chives, snipped
Salt, and freshly ground black pepper
2 large field mushrooms
1 small ciabatta loaf